Yield: 2 Servings
This recipe is Dairy-Free, Nut-Free, Soy-Free, Sugar-Free, Low Fat, and optionally Gluten-Free. Did I mention it is positively delicious too?
- 10 Ounces Fish Fillets (I used Hoki, but any thin white fish filet should work well)
- 1 Tablespoon Dairy-Free Margarine (I used Earth Balance Soy-Free)
- 1/4 to 1/3 Cup All-Purpose, Whole Wheat, Spelt, Chickpea, or other Gluten-Free Flour (I actually used oat flour – oats ground in my spice grinder to a powder)
- 1 Egg (feel free to substitute one “flax egg” if eggs are a problem for you)
- 1 Cup Cornflakes, crushed or whizzed into crumbs (I used Erewhon Organic Corn Flakes)
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Paprika
- 1/4 Teaspoon Onion Powder
- 1/4 Teaspoon Pepper (black or white)
- 1/8 Teaspoon Garlic Powder
- Preheat your oven to 400ºF.
- Baste both sides of your fish fillets with the margarine, and sprinkle them with the flour until lightly coated.
- Beat the egg in a shallow dish, and briefly set it aside.
- Combine the corn flakes and all of the remaining ingredients (I actually combined the flakes and spices / salt in my spice grinder and gave them a few good pulses to turn the corn flakes into crumbs and combine everything), and place them in a large zip-top baggie.
- Dredge one of the fish fillets through the egg (both sides), place it in the zip-top baggie and give it a good shake to coat, remove and place it on a baking sheet. Repeat with remaining fillets.
- Bake for 10 to 12 minutes, depending on the thickness of the filets. You may opt to flip them midway, but mine worked well without the flip.
Source: Alisa Fleming for Attune Foods